Double- Mushroom Ragout

Step 1

Soak Porcini mushrooms in 1 1/2 cup very hot water, stirring occasionally, until they are rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside. In a 10" straight sided saute pan, heat 2 Tbsp. of the butter with the olive oil over medium heat. Add cremini and 1 tsp salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5-8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8-10 minutes more. Reduce the heat to medium, add the shallots and the remaining 1 tbsp. butter and cook stirring, until the shallots are softened 1-2 mins Add the Marsala, thyme, Porcini, and 1/4 cup Porcini soaking liquid ( reserve the remaining soaking liquid if making ahead) Cook and stir until most of the liquid evaporates, 1-2 mins. Add cream and cook until reduced to a saucy consistency, 1-2 minutes. Stir in the parsley and season to taste with salt and pepper. MAKE AHEAD: You can make and refrigerate the ragout up to 2 days ahead. Just before serving reheat it in a medium saucepan over medium heat. Stir in 1-2 tbsp. of the reserved mushroom soaking liquid and 1-2 tbsp heavy cream, letting both reduce slightly until ragout is just loose and saucy enough to spoon around the tenderloin. Stir in the parsley.